Focaccia With Olives, Rosemary & Tomatoes
Serves 6
INGREDIENTS:
500g strong white bread flour
4 tsp yeast
2 tsp sea salt
300ml of warm water
3 tbsp olive oil
Toppings
20 olives
1 tbsp fresh rosemary
12 sun dried tomatoes
Olive oil
sea salt
METHOD:
1. Place the flour, salt, yeast, olive oil and water into a the bowl of a mixer with a dough hook and put on a low to medium speed. Otherwise stir together with a wooden spoon to form a dough. If you’re not using a mixer, tip the dough onto an oiled work surface and knead for five minutes.
2. Return the dough to an oiled bowl, cover and leave to rise until doubled in size, about an hour in a warm spot.
3. Brush a large baking tray with olive oil. Tip the dough out of the bowl and flatten the dough onto the prepared tray, pushing into the corners, cover with a clean tea towel, making sure it does not touch the top of the dough, then leave to prove for one hour.
4. Preheat the oven to 200oC Fan/220oC. Drizzle the focaccia with olive oil, sea salt, fresh rosemary, chopped sundried tomatoes and sliced olives. Bake in the oven for 20-25 minutes. When cooked, drizzle with a little more olive oil and serve warm or cooled.
